Hot Italian Sausages
Yield
1 batchPrep
40 minCook
0 minReady
3 daysTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
kosher salt
|
|
| ½ | teaspoon |
garlic
finely minced |
|
| ½ | teaspoon |
black peppercorns
|
|
| 1 ¾ | pounds |
pork
trimmed |
|
| 2 | teaspoons |
red pepper flakes
|
|
| 1 | tablespoon |
paprika
|
|
| ½ | pound |
pork fat
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
fennel seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
kosher salt
|
|
| 2.5 | ml |
garlic
finely minced |
|
| 2.5 | ml |
black peppercorns
|
|
| 793.8 | g |
pork
trimmed |
|
| 1E+1 | ml |
red pepper flakes
|
|
| 15 | ml |
paprika
|
|
| 226.8 | g |
pork fat
|
|
| 2.5 | ml |
thyme
|
*
|
| 5 | ml |
fennel seeds
|
|
Directions
Combine dry spices in spice mill or mortar and grind to coarse texture.
Mix with garlic in small bowl.
Mix meat, fat and spices together in bowl.
In food processor process ½ of mixture at a time, being careful not to overprocess.
Fat and meat should remain distinct, but tiny pcs.
Knead all together untill well mixed. Cover and refrigerate for 12 to 24 hrs.
Stuff into casings using sausage stuffer or horn attached to grinder.
Tie off into 5 inch links and hang in cool place to dry.
Or, just refrigerate for 24 hrs, uncovered.
Hold in fridge for up to 3 days, or freeze for longer storage.
